These Easy Eggless Tuna Patties are packed with flavor, crispy on the outside, and tender on the inside—just the kind of meal that will satisfy everyone. Plus, they’re super budget-friendly! You probably already have most of the ingredients in your pantry, and canned tuna is such an affordable way to get a good dose of protein. Whether you enjoy them as is, in a sandwich, or over a salad, you can easily switch things up depending on what you’re in the mood for!
Oriana’s Thoughts On The Recipe
You know those nights when you just need something quick, delicious, and healthy on the table? That’s exactly why I love these eggless tuna patties! They’re a fantastic go-to for those busy days when dinner needs to come together fast but still taste amazing. Plus, they’re a healthier option that doesn’t skimp on flavor, which is a total win in my book!
What’s great about these tuna patties is how satisfying they are. With their crispy outside and tender, juicy inside, they hit the perfect balance of texture and taste. This versatile dish can easily be tweaked depending on what you have on hand, and it always turns out delicious.
And did I mention how budget-friendly they are? Canned tuna, a few simple ingredients, and voilà! You’ve got a tasty meal that doesn’t break the bank. Whether you’re feeding the whole family or just looking for a quick, easy dinner for yourself, these patties are sure to become a regular in your meal rotation!
What I Love About This Recipe
Incredibly Easy and Quick to Make: This recipe is a total time-saver! From start to finish, it takes under 20 minutes. It’s perfect for hectic evenings when you don’t have time to fuss but still want a homemade meal.
Healthy Dinner Idea!: Tuna is packed with lean protein, and these patties skip the traditional egg, making them a lighter, healthier option. Plus, using ingredients like olive oil and eggless mayonnaise keeps the flavor rich without unnecessary heaviness.
Flavorful and Satisfying: Between the fresh parsley, a hint of dijon mustard, and a touch of garlic powder, these patties pack so much flavor. The zing from lemon or lime juice brings it all together, creating a satisfying bite every time!
Budget Friendly: Canned tuna is affordable and a pantry staple in many households, making this recipe perfect when you want something economical yet delicious.
Crispy Outside, Tender and Juicy Inside: The contrast of a crunchy, golden exterior with the soft, moist interior is everything! It’s the kind of texture that makes each bite so satisfying, especially when paired with a squeeze of fresh lemon.
Super Versatile: These patties can be enjoyed in so many ways—on their own with your favorite side dish, in a sandwich, or even over a salad. You can also change up the seasonings to fit your mood or what’s in your pantry!
Potential Cons Of The Recipe
- Tuna flavor may be too strong for some: Tuna has a distinct flavor that not everyone loves, especially those who aren’t fish fans.
- Lack of eggs may make them slightly more delicate: Without eggs as a binder, the patties might feel a bit fragile when flipping them.
Tips To Mitigate These Cons
- Tuna flavor fix: If the tuna taste is a bit too much, try adding extra lemon juice for a tangy balance.
- Binding trick: Don’t skip the flour. This helps them firm up and hold together better in the pan.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Canned Chunk Tuna in Water: The base of the recipe. Note: Make sure to drain it well to avoid watery patties. You can substitute with salmon if preferred.
- Breadcrumbs: Adds structure and helps bind the patties. Note: Panko breadcrumbs are a great option for extra crunch.
- Eggless Mayonnaise: Keeps the patties moist and adds a creamy texture without eggs. Note: Regular mayo works too if you’re not avoiding eggs.
- Dijon Mustard: Adds a subtle tang and depth of flavor. Note: Feel free to use yellow mustard in a pinch.
- Parsley: Fresh and bright, parsley brings a hint of herbaceousness to the patties. Note: Cilantro or dill can be swapped in if desired.
- Shallot: A milder, sweeter option than onions, shallots give a nice flavor without overpowering the tuna.
- Salt, Garlic Powder, Dill Weed, Black Pepper: These seasonings are essential for a well-rounded flavor. Note: Adjust to taste, especially the salt, if your tuna is already salted.
- Lemon or Lime Juice: Brightens up the patties and cuts through the richness of the tuna.
- Olive Oil: Used for pan-frying the patties, giving them that nice crispy exterior.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Tuna Mixture
Flake the tuna apart in a medium bowl. Add breadcrumbs, flour, mayonnaise, Dijon mustard, parsley, shallot, salt, garlic powder, dill, black pepper, and lime juice. Mix until well incorporated.
Step 2 – Form The Patties
Form mixture into 4 patties. Use your hands to compact each individual patty so there aren’t any parts sticking out or falling apart. I use a ½ cup measuring cup to portion the mixture and to make sure all the patties are the same size. Each patty is about 100 g.
Step 3 – Cook
Heat olive oil over medium heat in a nonstick skillet. Fry the patties for 4- 5 minutes on each side until golden brown and crispy.
Recipe Tips
- Make sure to drain the tuna well to avoid watery patties. You can substitute with salmon if preferred.
- Don’t overmix the ingredients—just enough to combine everything, so the patties stay tender.
- If the mixture feels too wet, add a little more flour to help with binding.
- Be patient when cooking—let the patties get golden brown on one side before flipping.
Food Allergy Swaps
- Gluten-free: Use gluten-free breadcrumbs to make the patties safe for those with gluten sensitivities.
- Dairy-free: This recipe is already dairy-free, but be sure to use a dairy-free mayonnaise to keep it that way!
Variations & Additions
- Add chopped capers for a briny twist.
- For a bit of heat, throw in some red pepper flakes or a dash of hot sauce.
- Mix in some grated carrots or zucchini for extra veggies and color.
Serving Suggestions
Serve these eggless tuna patties with a fresh green salad or roasted veggies. They also work well in a sandwich or wrap with lettuce with, tomato, and a little tartar sauce. Don’t forget that extra squeeze of lemon juice right before serving!
Storing and Freezing Instructions
- To store: Keep leftover patties in an airtight container in the fridge for up to 5 days.
- To freeze: Place uncooked patties on a baking sheet and freeze. Once solid, transfer to a freezer bag. Thaw and then cook as instructed, or bake the frozen patties at 350°F (180°C) for about 25–30 minutes.
Frequently Asked Questions
Yes, but be sure to drain it well to avoid greasy patties.
Definitely! Just place them on a parchment-lined baking sheet and bake at 400°F for about 15-20 minutes, flipping halfway through.
You can substitute white bread crumbs, panko, crushed saltine or butter crackers, or even quick oats in a pinch!
More Easy Recipes You’ll Love!
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Recipe Card 📖
Easy Eggless Tuna Patties
Ingredients
- 12 oz can (340 g) chunk tuna in water, drained
- ½ cup (70 g) breadcrumbs (you can use fresh white bread crumbs, regular breadcrums, panko, or crushed saltine or butter crackers )
- 1/4 cup (35 g) all-purpose flour
- 4 tablespoons (60 g) vegan/eggless mayonnaise
- 2 teaspoons Dijon mustard
- 1/4 cup fresh parsley, chopped
- 1 shallot, finely chopped
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon dill weed
- ¼ teaspoon black pepper
- 2 tablespoons (30 ml) lemon or lime juice
- 2 tablespoons (30 ml) olive oil
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Flake the tuna apart in a medium bowl. Add breadcrumbs, flour, mayonnaise, Dijon mustard, parsley, shallot, salt, garlic powder, dill, black pepper, and lemon juice. Mix until well incorporated.
- Form into 4 patties. Use your hands to compact each individual patty so there aren’t any part sticking out or falling apart. I use a ½ cup measuring cup to portion the mixture and to make sure all the patties are the same size. Each patty is about 100 g.
- Heat olive oil over medium heat in a nonstick skillet. Fry the patties for 4- 5 minutes on each side until golden brown and crispy.
- Gluten-free: Use gluten-free breadcrumbs to make the patties safe for those with gluten sensitivities.
- Dairy-free: This recipe is already dairy-free, but be sure to use a dairy-free mayonnaise to keep it that way!
- Make sure to drain the tuna well to avoid watery patties. You can substitute with salmon if preferred.
- Don’t overmix the ingredients—just enough to combine everything, so the patties stay tender.
- If the mixture feels too wet, add a little more flour to help with binding.
- Be patient when cooking—let the patties get golden brown on one side before flipping.
- Add chopped capers for a briny twist.
- For a bit of heat, throw in some red pepper flakes or a dash of hot sauce.
- Mix in some grated carrots or zucchini for extra veggies and color.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
